Savoy Cabbage & Fuji Apple Kimchi
Submitted by USApples
Yield: 3 cups
1 pound Fuji apples,* skin on, julienned 1 pound Savoy or Napa cabbage, core removed, cut into thin slices
1/2 cup kosher salt
1 cup apple cider vinegar
2 tablespoon mirin
2 tablespoon brown sugar
1/4 cup Sriracha® hot sauce or Sambal Oelek® 2 ounces ginger, cleaned and grated
1 ounce roasted garlic, smashed
*Or similar variety
- Wash apples. Core and slice into thin, julienned slices. Set aside. Wash and remove outer leaves from cabbage. Cut in quarters and remove tough inner core. Slice across sections into thin slices.
- Put apples and cabbage into colander. Add salt, and mix well. Place over a bowl and let drain, covered, until wilted (about 2 hours).
- In another bowl, combine vinegar, mirin and sugar. Stir to dissolve. Add chili paste, ginger and roasted garlic; stir. Rinse salt from apples and cabbage. Dry well, and add to vinegar mixture; stir well to combine.
- Put into a sterilized glass jar, and pack the cabbage down; add enough water to cover, and seal tightly. You can also pack in a plastic container and let rest for a couple days to enhance flavor—or just overnight—to let the flavors marry.
NOTE: This dish is preserved, so it holds in the refrigerator sealed. Serve and use immediately once seal is broken. Also, this recipe is spicy and gets spicier the longer it sits. Add or subtract chili paste to your liking.